Enjoy these Buffalo Cauliflower Wraps made with Mission® Gluten Free Tortillas – a plant-based meal that everyone will love. Made with oven-roasted cauliflower covered in homemade Buffalo Sauce combined with a romaine and avocado salad and fresh cherry tomatoes.
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
A couple of years ago I discovered that gluten was wreaking havoc on my body. The more bread, pastries, and pasta I ate, the worse I felt. I was pretty devastated when I finally accepted a new world without gluten. I LOVED bread and all the wonderful other glutinous foods in the world.
How would I live my life without gluten?
And while I do still occasionally indulge, I have happily found that eating gluten free does not have to be difficult.
At the cost of being slightly more intentional with what I eat, I feel so much better! I have more energy, I feel less bloated, and my skin glows. Because of the benefits I have discovered when eating gluten free, I have worked hard to make My Darling Vegan a gluten free resource for those of you in similar situations.
I know many of you struggle with gluten intolerance and for that reason, I’ve got something today that I think you’re going to love.
Mission® has a great option for us gluten free eaters. Their gluten free tortillas are so soft and full of flavor, you won’t believe they are gluten free. Finally, a gluten free tortilla that does not sacrifice taste or texture! Mission Gluten Free Tortillas are as close to a regular tortilla as I have found. Full of flavor, soft, and pliable.
Better yet, these tortillas are perfect for my Buffalo Cauliflower Wraps giving you a quick and easy plant-based meal that will fuel you up all afternoon long.
Mission Gluten Free Tortillas Are:
- Easy to find – available nationwide at well-stocked grocery stores (look in the tortilla or gluten-free section)
- Certified gluten free
- Non-trans-fat and zero cholesterol
- Incredibly full in flavor and wonderfully soft and pliable – just like a regular tortilla!
Check out their store locator to find where you can buy these amazing tortillas!
How to make Buffalo Cauliflower Wraps
This wrap includes oven-roasted buffalo cauliflower, romaine lettuce, avocado, and zesty vegan ranch dressing all wrapped inside a gluten free tortilla for a delicious vegan and gluten free lunch on-the-go.
Let’s take a look at how to make this amazing lunch!
Step one – Make the Buffalo Cauliflower
To make this vegan wrap, we first start by making the Buffalo Cauliflower. To begin, make the buffalo sauce by combining the red pepper sauce, vegan butter, and vinegar in a small saucepan over medium heat. While the sauce cooks, break the cauliflower into bite-sized florets.
Place the cauliflower florets in a bowl. Pour two-thirds of the sauce over the cauliflower (the rest will be added after baking) and toss together until the cauliflower is evenly coated. Transfer the florets to a baking sheet and bake the cauliflower until it is soft and slightly charred. Once the cauliflower is ready, remove it from the oven and toss it with the remaining Buffalo sauce.
Step two – Make the Salad
While the cauliflower bakes, combine the romaine lettuce and avocado in a bowl. Toss with vegan ranch dressing (homemade or store-bought) and set aside.
Note: You can also use vegan blue cheese dressing, which is typically the dressing paired with buffalo flavors. However, I find blue cheese dressing to be overpowering in this recipe and recommend ranch.
Step three – Assemble the Wraps
Now, it’s time to roll! Place your Mission Gluten Free Tortillas on a flat surface. Add a handful of salad. Top with 5-6 cauliflower florets and a few diced tomatoes. Roll the tortilla up tightly and enjoy!
Serving and Storing
This recipe makes about 6 wraps. If you plan on having leftovers, you can store the salad and cauliflower separately in airtight containers in the refrigerator for up to three days. For a grab-and-go lunch, gently reheat the cauliflower and quickly assemble the wrap.
Once I learned that gluten free eating did not have to be difficult, thanks to the wonderful gluten free options available, a world of exciting and fun eating opened up to me. Those of us eating plant-based and gluten free can still enjoy the flavors and textures we love so much.
So, grab some Mission Gluten Free Tortillas at a store near you, along with the fresh vegetables you need and make these vegan wraps today.
Enjoy these Buffalo Cauliflower Wraps made with Mission® Gluten Free Tortillas - a plant-based meal that everyone will love. Made with oven-roasted cauliflower covered in homemade Buffalo Sauce combined with romaine and avocado salad and fresh cherry tomatoes.
Keyword: Buffalo Cauliflower Wraps
Servings: 6 wraps
Calories: 257 kcal
Author: Sarah McMinn
Preheat the oven to 400. Lightly oil a baking sheet and set aside.
Add the hot pepper sauce, vegan butter, and vinegar to a small saucepan and cook over medium-low heat until the butter has melted. Remove from heat and set aside to let cool for 5 minutes.
While the sauce is cooking, break the cauliflower into bite-sized florets. Place the cauliflower in a large bow. Pour two-thirds of the Buffalo Sauce over the cauliflower and stir it until the cauliflower is evenly coated. Place it in a single layer on the baking sheet and bake for 25 minutes, flipping halfway through.
While the cauliflower bakes, prepare the salad. In a small bowl combine chopped Romaine lettuce and cubed avocado. Toss with vegan ranch dressing and set aside.
Once cauliflower is cooked all the way through, remove from oven. Toss with remaining Buffalo sauce and let cool for 5 minutes.
To assemble the wraps, place about 1/6th of the salad on the bottom of a Mission Gluten Free Tortilla. Top with cubed tomato and 4-5 cauliflower florets. Roll tightly and repeat until all the filling is used up. Serve immediately.
This should make 6 wraps. If you plan on having leftovers, store the cauliflower and salad separately. When ready to eat, gently reheat the cauliflower and assemble the wraps. Salad and cauliflower should be stored in an airtight container in the refrigerator for up to 3 days.